Wednesday, August 6, 2008

An August 6th Post and Courier article titled "Face It, Most of Us Need Basic Instruction When It Comes to Using Kitchen Knives" by Food Editor Teresa Taylor featured Culinary Department Head Chef Michael Carmel demonstrating the art of the knife.

"One afternoon last week, Carmel, department head for culinary arts at the school, agreed to share his know-how and show the way to better slicing, dicing and chopping by mastering essential skills," writes Taylor. "He also proved that a few key, good quality knives will do most, if not all, jobs nicely."

What We're Reading

"On Vegetables: Modern Recipes for the Home Kitchen"

A highly regarded Cali chef, vegetable whisperer Jeremy Fox has written a cookbook that delivers 85 vegetarian recipes, both sweet and savory, plus an additional foundation of 75 larder recipes. His combinations may surprise, such as the dish of figs, celery, almonds, and pickled grapes. You may want to wait for fall to make carrot juice cavatelli, tops salsa, & spiced pulp crumble. Just in time for the onset of sultry summer evenings and the peak of the local tomato season, Fox offers a “tomato raw bar.” Published by Phaidon.